Sad cake is neither sorrowful nor truly a cake; it embraces carefree joy. Simple to whip up and perfect to share, this delightful retro recipe will quickly become a staple in your kitchen. With its three main components, it offers a canvas for creative variations. Its background remains a mystery to me.
Ready the Bisquick, preheat your oven, and let’s dive into making these addictive, chewy, blondie-like bars.
The Origin of Sad Cake
I stumbled upon sad cake on page 190 of The Lubbock Women’s Club Cookbook, published in 1983. A friend gifted it to me from a thrift store, knowing my fascination with vintage community cookbooks. During a snack break, I discovered Frances Cowger’s recipe for “Sad, Sad Cake.”
The recipe called for 2 cups of Bisquick, 4 eggs, and a full box of brown sugar (equivalent to approximately 2 1/4 cups). Although it sounded excessive, this was the norm when brown sugar was sold in 1-pound boxes.
Here are Frances’s instructions: “Mix ingredients by hand. Pour into a greased 13 1/8” x 9 1/2” x 2” pan. Bake at 350° F for 30 minutes. (This cake should rise nicely–then fall as it should!)”
Curious, I followed the recipe exactly and was amazed. The batter spread thinly in the pan, puffed up dramatically, and then deflated as expected due to the leavener in Bisquick. I can only assume someone initially made an error in a typical Bisquick cake recipe and ran with it.
My sad cake was still a little soft after 30 minutes, so I baked it slightly longer. When done, the cake had a shiny, crackly top with charming craters around the browned edges. Though not conventionally beautiful, its taste made up for its appearance.
I’m particularly fond of edge pieces, and the corners were a revelation! They were chewy and caramel-like, while the center pieces were moist and butterscotchy.
In my next attempt, I added a cup of shredded coconut flakes, resulting in an even tastier cake! The coconut added richness appreciated even by those usually averse to it. With rave reviews, the cake remained fresh for up to 4 days and sparked conversations. Sad cake brought joy to everyone and is sure to do the same for you.
Variations of Sad Cake
Traditional sad cake only requires three ingredients, but feel free to experiment.
- Nuts: Sprinkle up to 1 cup of toasted, chopped nuts on top, instead of mixing them in.
- Chocolate Chips: Use semisweet or bittersweet chips, especially mini ones, to balance the sweetness. Add about 1 to 1 1/2 cups.
- No Coconut: If coconut isn’t your thing, you can omit it entirely.
More Retro Desserts
Cook Mode
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Butter or cooking spray, for greasing the pan
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4 eggs
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2 1/4 cups packed brown sugar (light or dark)
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2 teaspoons vanilla extract
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1/2 teaspoon salt
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2 cups Bisquick or other baking mix
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1 cup sweetened shredded coconut
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Preheat the oven to 350°F.
Generously grease a 9×13-inch pan with butter or cooking spray.
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Beat the eggs:
In a large bowl, beat the eggs with a whisk until frothy. Add the brown sugar, vanilla, and salt, and mix until well combined.
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Add the baking mix and coconut:
Stir in the baking mix until a slightly thick batter forms (some small lumps are fine). Fold in the coconut.
Spread the batter evenly in the prepared pan, ensuring it reaches the corners. It will only thinly coat the pan.
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Bake:
Place in the preheated oven for 35 to 40 minutes. The cake will puff up after 20 minutes, then collapse. Check for doneness with a toothpick; it should come out without streaks. Cracks on top are normal!
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Cool, cut, and serve:
Cool on a wire rack for a few hours, then cut into 24 bars for serving.
Though delicious on the day of baking, the flavor and texture improve the next day. Store leftovers wrapped tightly, for up to 5 days.
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